How to Dissolve Yeast Correctly

Bread relies on active, viable yeast for its rise.

Yeast-risen recipes can be frustrating for inexperienced bakers, who assume that if the ingredients are measured correctly, recipes should turn out the same way every time. In practice, recipes using yeast are infinitely variable because yeast is a living organism and reacts to variables, such as climate and weather conditions. Another factor to consider is the age of the yeast, which significantly can impair its ability to raise baked goods. Some forms or yeast are dissolved in liquid to prove that they are still active and viable, hence the term "proofing."

Things You'll Need

• Warm water or milk
• Bowl or measuring cup
• Instant-read thermometer (optional)
• Fresh yeast
• Sugar (optional)
• Active dry yeast

Instructions

Fresh Yeast

1. Warm 1/4 cup to 1/2 cup water or milk, as directed by your recipe, in a small bowl or measuring cup. For fresh yeast, a lukewarm temperature of 95 to 100 degrees Fahrenheit is appropriate.

2. Add a small amount of sugar to the water or milk, if desired, or if called for in the recipe. Crumble your cake of yeast into the water and stir gently to mix it.

3. Proof the yeast for up to 10 minutes. It should very quickly begin to froth and reproduce, creating a distinctly clean, yeasty smell.

4. Pour the proofed yeast mixture into your mixing bowl and proceed with the recipe.

5. Break off a small portion, approximately 1 tbsp., if you are using larger bakery-sized blocks of yeast. Proof the small portion as directed, and if the yeast is active, crumble the remainder of the required amount directly into main quantity of liquid called for in the recipe.

Active Dry Yeast

1. Warm 1/4 cup to 1/2 cup water or milk, as directed by your recipe, in a small bowl or measuring cup. For active dry yeast, a warmer temperature of 105 to 110 degrees Fahrenheit is appropriate. This is because the water must dissolve the starchy coating on the granules of yeast before it can become active.

2. Dissolve a small amount of sugar in the water or milk, if called for in your recipe. Sprinkle the dry yeast over the surface of the liquid.

3. Proof the yeast for up to 10 minutes. By this time it should be frothy and active, and generating a strong, yeasty aroma.

4. Pour the proofed yeast mixture into your mixing bowl and proceed with the recipe.

Tips & Warnings

• Instant-rise or quick-rise yeast does not need to be proofed, unless it is old enough that there is some doubt about its viability. If that is the case, proof and use it in the same way as active dry yeast.

• If you did not proof your yeast and your dough is acting sluggish, pinch off a small amount of the dough and form it into a doughnut shape. Drop the ring of dough into warm water, about 110 degrees Fahrenheit. If it remains on the bottom of the bowl 10 minutes later, your yeast is not active and the dough should be discarded. If the ring of dough is floating in or on top of the water, your yeast is working and some other factor is slowing the rise.

• Fresh yeast is very perishable and must be used within two weeks or frozen for later use. Do not use if it has brown, discolored patches, or if the surface is pasty and sticky.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• "The Professional Pastry Chef"; Bo Friberg; 2002
• How2Heroes; Yeast 101; Susan Reid
• Fleischmann's Bread World: Frequently Asked Questions
• Joy of Baking: Yeast